It’s hard not to get into the spirit of the season with the delicious aroma of fresh-baked holiday cookies filling the air. Whether you go for the traditional sugar cookies in holiday shapes or prefer the ease of cookie bars, your new favorite recipe is right here waiting for you. You’ll have the entire family prancing when you bake up a batch of any of these festive holiday cookies.

Image via: Le-Christmas

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Quick Tips

• Combine baking day with a cookie exchange. Invite friends and family to drop by throughout the day, open house style, and bring a tray of their favorite Christmas cookies. Allow them to fill a gift bag or box themselves or put together a selection for them before they go. Hot coffee or cocoa are necessities alongside fresh cookies, so be sure to have some on hand.
• Have a package of colored tissue paper and small gift bags at the ready for unexpected holiday guests. At a moment’s notice you can quickly put together a holiday gift that will seem entirely planned.
• You’ll always have enough cookies conveniently available if you make up several batches of cookie dough and freeze it. Just shape the dough into logs and double-wrap them in plastic before freezing. The hard work’s done when the dough is already made; all you have to do is thaw the logs, slice ’em up and bake.

Holiday Sugar Cookies

Image via: Sweet Sugar Belle

You know it’s the holidays when the sugar cookies make their appearance. Frosted is great, but these cookies get their sweet decoration before baking, making for quick and easy treats that will do any gift box proud.

Ingredients

• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup butter, softened
• 2/3 cup granulated sugar
• 1/4 tsp. vanilla
• 2-1/2 cups flour
• 1/2 cup colored sugar

Directions

• Beat cream cheese and butter in large bowl with mixer until blended. Add granulated sugar and vanilla; mix well. Gradually add flour, beating well after each addition. Refrigerate several hours or until chilled.
• Heat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into shapes with 3- to 4-inch cookie cutters; sprinkle with colored sugar. Place, 2 inches apart, on baking sheets.
• Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Fudge-Nut-Marshmallow Bars

 

Fudgy, nutty, marshmallowy goodness all packed into a cookie bar that is simple to make. It’s a good thing, too: you’re likely to run out of these often during the holidays.

Ingredients

• 1 pkg. (2-layer size) devil’s food cake mix
• 1/2 cup butter, melted
• 2/3 cup milk, divided
• 3/4 cup creamy peanut butter
• 1 jar (7 oz.) marshmallow creme
• 1/2 cup salted peanuts
• 6 oz. semi-sweet chocolate, coarsely chopped

Directions

• Heat oven to 350°F.
• Combine dry cake mix, butter and 1/3 cup milk; press 2/3 onto bottom of 13×9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.
• Mix peanut butter and remaining milk until blended; spread onto crust. Top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 min. or just until center is set. Cool completely before cutting into bars.

Truffle Cookies

 

Image via: Flickr

Chocolate mint truffles meets Christmas cookie. Everyone at the cookie exchange will beg for your recipe.

Ingredients

• 6 squares semi-sweet chocolate
• 3/4 cup (1-1/2 sticks) butter
• 1 cup sugar
• 2 eggs
• 1-3/4 cups flour
• 1/2 tsp. baking powder
• 1/3 cup crushed candy canes

Directions

• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, one at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or up to 24 hours.
• Heat oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on greased baking sheets.
• Bake 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 min. on baking sheets. Remove to wire racks; cool completely. Store in airtight container at room temperature up to 1 week.

Red and Green Holly Cookies

 

These no-bakers are the perfect project for the kids. They make up quick and can be shaped into wreaths or simply dropped by the spoonful for a festive, tasty holiday treat.

Ingredients

• 1/3 cup butter or margarine
• 30 marshmallows
• 1-1/2 tsp. green food coloring
• 3 cups corn flakes
• 2 Tbsp. cinnamon red hot candies

Directions

• Melt butter in large saucepan on low heat. Add marshmallows; cook and stir 3 to 4 min. or until melted. Stir in food coloring.
• Add cereal; stir to evenly coat. Drop by tablespoonfuls into mounds on waxed paper-covered baking sheets sprayed with cooking spray. Press candies into cereal mixture, flattening each mound slightly.
• Let stand 30 min. or until firm.

Santa’s Favorite Cookies

Image via: Some The Wiser.Danoah

Studded red and white with cranberries and white chocolate, you’re guaranteed to make Santa’s “nice” list when you leave him a plate of these on Christmas Eve.

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2-1/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 pkg. (6 squares each) white chocolate, chopped
• 2 cups chopped pecans, toasted
• 2 cups dried cranberries

Directions

• Heat oven to 375ºF.
• Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, nuts and cranberries.
• Drop rounded tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets.
• Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

 

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Listen in on Wed. December 12th – Stagetecture Radio – Episode #8. We are talking about food treats to give! These cookies would be awesome.